12:40
Gaelle So
6 Comments

A few months ago, I got myself a little present.It had been a long time I'd been dreaming about it, but living a "nomad" life, I never wanted to invest in kitchen stuff that I knew I wouldn't be able to carry with me in my backpack every time I moved.But It's been a few months now that we settled in Nova Scotia, and we're planning on staying here a little longer. So when I saw this little thing in a second hand shop, at a very teeny tiny price (CAD$ 10, so about 6,50€), I couldn't resist. Since this waffle maker entered our house, we've been eating quite a lot of waffles, that's a sure thing. We've tried quite few recipes, yeasted overnight waffles, vegan waffles with almond milk, spelt waffles.. All making a delicious breakfast!

And now two months ago, a new ingredient has entered our daily life : sourdough. It had been a long time we'd been thinking about it, as we've been making our bread ourselves for a while now (even when we were living in our campervan, we were making bread regularly). We finally stepped into the wonderful world of sourdough. And it's actually not complicated at all. We did read a lot of posts, blogs, articles about sourdough before hand, to get tips on how to take care of it the best way possible and get the best baking results.

But in the end, you just need a container, some flour and water, and a good memory to remember to "feed" the beast every day with a bit more flour and water. A habit that we have now adopted (we haven't named our sourdough starter though, like it's traditionally done), and this sourdough stater give us an amazing bread every time.We make sourdough bread every 4 or 5 days, with different types of flour every time. But of course I couldn't resist to the temptation of trying other sourdough recipes, that have also been delicious every time : bagels, crackers, soft milk rolls... And now these delicious waffles, that definitely are among the best I've eaten. They're quite close to the Liège waffles from Belgium, with their deep golden colour and crispy-soft texture, but with a lot less butter an sugar, of course.

These sourdough waffles are crispy on the outside and soft on the inside, and I've added a little touch of lemon and poppy seed, to give them a very unique flavour. Lemon and poppy seed are a great combination in many sweet recipes, like these muffins, but also savoury recipes (try a nice salad with a lemon and poppy dressing, or lemon and poppy crackers).Talking about crispy stuff, this recipe fits perfectly in the theme of the Battle Food #57, led by Isabelle from the blog Quelques Grammes de Gourmandise. : "Crunchy recipes"I was the host of the previous edition of the Battle Food, and chose Isabelle to take the role of the host for this edition #57. I'm excited to discover all the other recipes around this delicious theme!

IngredientsFor the overnight "sponge":200g flour50g sourdough starter200 ml milk1 tbsp liquid honeyTo add for the final waffle batter :1/2 tsp baking soda2 tbsp butter, melted2 eggs, yolk and white separated1 tsp vanilla extractjuice of 1 lemon1 tbsp poppy seedsYogurt and fresh fruits to serveAs this recipe needs a long resting time, it's best to start the day before (or at night, just before you go to bed), and finish it in the morning.In a large bowl, whisk the flour, milk, sourdough and honey, until well combined. You should get quite a thick batter. Cover with a tea towel, and leave to rest overnight (around 12 hours, or more) in at room temperature ( I just leave it ont he kitchen table).In the morning, separate the egg yolks from the whites. Whisk the egg whites to soft peaks, set aside.Turn your waffle iron on, so it gets hot while you finish the batter.Add the melted butter, egg yolks, baking soda, vanilla, lemon juice and poppy seed to your overnight sponge. Whisk until smooth and well combined, then fold in the whipped egg whites with a spatula.Pour a ladle of the batter in the waffle maker, close, and leave to cook for about 5 minutes (time will depend on your waffle maker) : the waffles should be golden (almost brown) and crispy. Set aside on . plate and repeat with the rest of the batter.Serve with a drizzle of plain yogurt and some fresh fruits.